Miss Vickie
Well-Known Member
This is what I made today. It was sooooooooo (SO!) good. I just had to share.
Things I changed (because I always change something) were:
1. I ran out of chicken stock so it's 2/3 chicken stock, and 1/3 better than bullion vegetable base stock so it's a little deeper in color.
2. I used 1/3 cup of onion and celery instead of 1/4 cup.
3. I added a lot of freshly ground pepper.
4. I didn't add the cilantro because it's not one of my favorite tastes and it just seemed.... weird somehow.
5. On top, instead of the bacon (which went back into the soup) I laid pancetta and more ground pepper.
Oh and next time? I think this recipe screams for roasted garlic.
Things I changed (because I always change something) were:
1. I ran out of chicken stock so it's 2/3 chicken stock, and 1/3 better than bullion vegetable base stock so it's a little deeper in color.
2. I used 1/3 cup of onion and celery instead of 1/4 cup.
3. I added a lot of freshly ground pepper.
4. I didn't add the cilantro because it's not one of my favorite tastes and it just seemed.... weird somehow.
5. On top, instead of the bacon (which went back into the soup) I laid pancetta and more ground pepper.
Oh and next time? I think this recipe screams for roasted garlic.
